They're Back, and Zucchini Pasta

They're back!  

Someone (iphone challenged hubby) didn't realize he was taking pictures with a filter.  So here is London in all of its gloomy yellow-cast glory.  Thankfully there were hundreds of photos taken with my camera (which came back in one piece, hallelujah!), and I think I can edit these to improve the lighting and the colouring.

While the boys were away, my girl was also away, off to the States to celebrate the college graduation of a special someone in her life.  I had an entire week to:

Do less laundry.

Worry that they were all safe in their travels.

Creep their social media to see what they were doing.

Cook smaller portions.

I tried something new, and everyone that was home seemed to like it.  Zucchini 'pasta'.

Healthy and ridiculously easy.  I used a julienne peeler to shred the zucchini into ribbons of  'pasta', steamed it with garlic, added a little seasoning, and served it with some chicken.  

The taste is mild, the texture is good, and it makes a great pasta substitute.  I first tried this at a Pampered Chef party I recently went to.  They served it with chicken and a bruschetta type mixture that they mixed in with the steamed zucchini.  I opted to skip the bruschetta mixture as most of my kids don't like tomatoes, and just served the seasoned zucchini with the seasoned chicken.  This zucchini 'pasta' is very similar to the spaghetti squash that we also enjoy as an occasional substitute for pasta. 

The Miracle of Spaghetti Squash

Zucchini Pasta with Bruschetta Chicken

6 medium sized or 4 large zucchini, washed

2 cloves garlic, minced

1 tbsp olive oil

Additional seasoning to taste,  I used a bit of pepper, oregano, cumin, and some red pepper flakes

Using a julienne peeler, run it lengthwise along all sides of the zucchini to create ribbons of 'pasta'.  Keep peeling until you get to the middle, seeded part of the zucchini.  Stop there.  Toss your zucchini ribbons with minced garlic, then steam the zucchini until it is tender yet still slightly firm, just like al dente pasta.  You don't want it to be too soft or it will become mushy.  Drain any liquid that the zucchini has released.  Toss steamed zucchini with olive oil and seasoning. 

Bruschetta Chicken

3 boneless, skinless chicken breasts

Salt, pepper, oregano (or Montreal Chicken Spice if it's available where you are) to taste
1 tbsp olive oil

3 cups diced fresh tomatoes (I prefer Roma tomatoes)

3 cloves garlic, minced

1/4 cup (small handful) fresh basil leaves, torn

1/4 cup grated Parmesan cheese

Season chicken and heat oil in a pan over medium heat.  Cook chicken breasts for 5-7 minutes on each side until cooked through.  Remove from pan and shred chicken or cut into bite sized pieces.  Set aside.

Toss together the diced fresh tomatoes, garlic, basil, and Parmesan cheese in a medium bowl.  Combine the tomato mixture with the chopped chicken.

Serve the Bruschetta Chicken on top of the Zucchini Pasta.  Garnish with additional Parmesan cheese.  Enjoy!

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